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About this episode
Ever wondered what the chef is eating? Snacking on the finest produce or surviving on thin air and caffeine?
In this episode Ruth Alexander speaks to three chefs about how they get through the day, and the importance of the ‘family’ or staff meal.
She’s joined by Juliette Feller, a Swiss chef working in London, Marisha Shukla a pastry chef in Bengaluru India, and Sam Grainger, an exec chef and restaurateur in Manchester in England.
You can contact the programme by emailing [email protected].
(Image: from left to right, Juliette Feller wearing a pinstripe blazer, Marisha Shukla wearing a white shirt and Sam Grainger wearing a blue denim apron. Credit: Fin Nichols, Victoire Terrade, Sam Grainger)
Get every episode summarized
Each time The Food Chain publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
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